Low-Carb Recipe - Roasted Eggplant Spread

'Tis the season...for eggplant!  Eggplant is probably one of the most hated vegetables, and I used to be a hater myself. My mother loves eggplant, and she managed to hide it in lots of summer dishes when I was a kid. Eggplant is one of those things that, if you cut it up really small and add it to something else when cooking, it is hard to detect. But it's quite healthy, and grows prolifically, so it's easy to find cheap this time of year. The past few years, I have grudgingly come to accept, and even (gasp!) enjoy my one-time nemesis. (I think part of this is due to my CSA membership - they grow the best, tenderest eggplants I've ever had.)

This recipe is high in good carbs, and low in the bad kind, so it's a nice addition to your diet if you're trying to cut down on your simple carb consumption. Whether you're an eggplant-lover, or just an adventurous soul looking to broaden your palate, this recipe is fresh, flavorful, and unique, and it may just make a convert out of you!

Roasted Eggplant Spread

Eggplant  (Photo credit: Wikipedia)

Ingredients:

1 medium, firm eggplant
1 clove garlic, peel removed
pinch of ground allspice
kosher salt and black pepper to taste
2 Tbsp parsley
1 tsp lemon juice
drizzle of good olive oil

Instructions:

1. Preheat oven to 475 degrees F.
2. With a small sharp paring knife, cut a couple slits in top of eggplant; this keeps the eggplant from bursting open in the oven.
3. Put eggplant directly on the oven rack (slit side up) in the middle of the oven and put the other oven rack below on the bottom with a cookie sheet or piece of aluminum foil on it to catch any drippings from the eggplant.
4. Roast the eggplant until it is fork tender, about 20 to 25 minutes.
5. When tender remove carefully from oven to a cutting board to cool enough to handle.
6. With your sharp paring knife, cut the skin off and scoop the flesh out, putting it in your food processor bowl.
7. Add the garlic, allspice, salt, pepper, and parsley. 
8. Pulse until the eggplant becomes paste-like, then with motor running, drizzle in just a touch of olive oil, stopping when the paste turns smoother.
9. Scoop out into a serving bowl and serve with a variety of breads, crackers, pita points, celery, or other vegetables.  This should be served at room temperature, not cold. You can easily make bigger batches, just increase each ingredient proportionally.